I sit typing this post on Sunday night, my hands tired from writing and my body sore from walking. In my office I have a stack of novels waiting to be read, a pile of papers needing to be graded, a book ready to be reviewed, and my own short stories in desperate need of a precise and harsh hand.
My to-do list is long, and although I can claim satisfaction when another item is crossed of my list, I still see so man tasks staring at me with blank and unforgiving glances.
And yet I take time to pause. I take time to go on a long walk, to sit with my husband and read (for pleasure), to call my sister on the phone and talk for an hour. I take time to do the things that are like salve on a burn. As you can well imagine, baking is one of those pleasures.
So as Labor Day unfolds, I hope that many of you are able to take a few moments for yourself. Sit outside, eat a long and satisfying meal, play with your dog or your cat or your toddler, read a good novel (I've recommended a few!), watch a movie that makes you laugh, that makes you cry, and most importantly be with the ones that you love.
A sweet treat like these pie bites can be thrown in for good measure.
So for the beginning of this Labor Day week, I chose a less-fussy but equally appetizing treat. For those of you who make homemade pies, there is always the question of what to do with those remaining scraps of dough. When you make a lattice-pie, you find even more extra dough at the end of your sculpting.
In the past, I've sprinkled my dough with a bit of cinnamon and sugar and waited for ten minutes while it browns up in my hot oven. But today, I took my leftover dough, a cookie cutter and some strawberry jam to make bite-size pies. Ryan and I shared a plate after we finished our lunch. (Please note this lovely plate that Ryan put together today...I bake, he cooks and we both clean up the kitchen...perfect).
Leftover pie dough of various quantities
Jam of choice
1. Preheat your oven to 425 degrees Fahrenheit. On a lightly floured surface, roll out your pie dough to about 1/8 inch of thickness. Using round cookie cutter of choice, cut out an equal number of shapes.
2. Place rounds on a cookie sheet lined with parchment paper. On one half of rounds, place a small amount of jam in center (being mindful that you will have to seal your rounds closed). Take the other half of rounds and place on top of the jam circles. Seal tightly with your fingers or your fork.
3. Brush lightly with your egg white and dust with coarse sugar. Bake in a preheated oven for 10-12 minutes or until golden brown. Allow to cool before eating (remember that jam can get very hot!)
Anecdotes and Apple Cores